Angel Hair Pasta with Sun-dried Tomato and Goats cheese

Angel Hair Pasta with Sun-dried tomato and Goats cheese

I saw this recipe years ago on the show "Everyday Italian" and used to cook it a fair bit, but I haven't cooked it in years until tonight! It's a very VERY flavoursome dish, although tonight I think I did 2 things wrong- one was slightly overcooking the pasta (Angel Hair takes no time at all) and two was not adding enough of the pasta water at the end. Both resulted in a slightly dry dish, so my tip is to avoid those two things and it'll be absolutely perfect!

It's definately a treat dish, cause while it's not the worst thing you could have it does have a few calorific features, probably a little higher in calories than everything else I cook. Having said that though, the good thing is that it's quite filling so whilst this recipe says it serves 4, it actually probably serves about 6.

Time taken?: 20 minutes (but this one is go go go the whole time as everything is very quick)

2 year old friendly?: Yes- but be warned it's VERY MESY! Be prepared to find angel hair pasta everywhere! ;-)

INGREDIENTS
1 250g- 300g jar of sun-dried tomatoes packed in oil, chopped (oil reserved)
1 small onion, chopped
4 garlic cloves. minced (i left these out of mine tonight as the sun-dried tomatoes i got were marinated in garlic)
1/4 cup of tomato paste
2/3 cup dry white wine
1 packet of angel hair pasta
100g soft fresh goats cheese
2 tablespoons chopped fresh continental parsely

METHOD
Put a large saucepan of salted water on to boil for the pasta
Heat 2 tablespoons of the oil from the sun-dried tomatoes in a large frypan over medium heat.
Add the onion saute until tender (about 3 mins).
Stir in the garlic and saute for about 1 minute until fragrant.
Add the tomato paste and cook for 2 mins, stirring constantly.
Add the wine and sun-dried tomatoes and simmer until liquid reduces by half (about 2 minutes)
Cook the pasta in the salted water, and when al-dente, drain, reserving about 1/2 a cup of cooking liquid.
Add the pasta to the tomato mixture and toss to coat, adding some of the reserved cooking liquid to moisten.
Season the pasta with salt and pepper to taste.
Sprinkl with the goats cheese and parsely and toss. Mound the pasta into bowls and serve.